INSPECTION REPORT Health Protection JCHW-AFZVVF

PREMISES NAME Pink Lotus Cafe		Tel: (604) 543-0515 Fax:
PREMISES ADDRESS 104 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE November 24, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Meng Ong		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat was found stored above ready-to-eat foods. 2) Ice scoop was found stored in the ice bin. Corrective Action(s): 1) Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated to the lower shelf at the time of inspection. 2) Discontinue the practice of stored the ice scoop in the ice machine - handle may potentially contaminate ice. Ice scoop was relocated at the time of inspection. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

-Prep cooler (right side) was at 3C top and bottom. -Prep cooler (left side) was at 4C top and bottom. -3 door sliding cooler was at 4C. -2 door sliding cooler was at 3C. -Upright freezer was at -18C. -Double freezer was at -14C (top). Bottom is not being used. -Hot holding of rice was greater than 60C. -Hot potentially hazardous soup stock made yesterday was at 4C. Foods appear to be properly cooled. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse of 74C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Chlorine sanitizer was tested at 100ppm. Sanitizer pails were properly labelled. -2-compartment sink used for manually washing large pot (sink plugs present). -Deli slicer clean and sanitary at the time of inspection. -Ice machine is cleaned by technician when machine indicates cleaning required. -Food items properly covered and stored off the floor. -General sanitation good at the time of inspection. -No signs of pests noted at the time of Inspection. -Washroom clean and sanitary. -Health Permit provided to operator. Permit is to be posted in a conspicuous location. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AFZVVF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: -Becel Margarine: 0.1 g trans fat / 6 g total = less than 2% trans fat. -Oil is trans fat free. -Other food items met the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment